Yum! Milk and cinnamon pudding is a simple, creamy dessert that’s lightly sweet and aromatic. Here’s a straightforward recipe you can make at home:
Ingredients (Serves 4)
- 4 cups milk (whole milk works best)
- ½ cup sugar (adjust to taste)
- 3 tbsp cornstarch
- 1 tsp ground cinnamon (plus extra for garnish)
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings: crushed nuts, raisins, or a drizzle of honey
Instructions
1. Mix Dry Ingredients
- In a small bowl, combine cornstarch, sugar, and a pinch of salt.
- Set aside.
2. Heat the Milk
- Pour the milk into a medium saucepan.
- Add ground cinnamon.
- Heat over medium heat until warm, but not boiling, stirring occasionally.
3. Thicken the Pudding
- Gradually whisk in the cornstarch-sugar mixture into the warm milk.
- Keep stirring constantly to avoid lumps.
- Cook for 5–8 minutes until the mixture thickens and coats the back of a spoon.
4. Add Flavor
- Remove the pan from heat.
- Stir in vanilla extract.
5. Serve
- Pour the pudding into individual bowls or cups.
- Sprinkle a little extra cinnamon on top.
- Chill in the fridge for at least 30 minutes for a firmer texture, or serve warm for a cozy treat.
Tips:
- For extra richness, replace ½ cup of milk with cream.
- If you like it sweeter, drizzle a little honey or caramel on top.
- You can also add a pinch of nutmeg or cardamom for a spiced twist.
If you want, I can also give you a version that sets firmer like custard, so you can cut it into slices or serve in jars—super fancy-looking but still easy.
Do you want me to do that?
